Costa Rican Tarazhu Coffee Bean Flavor description characteristics of Grinding degree Variety Manor

Costa Rican Tarazu coffee beans

Coffee raw bean treatment-honey treatment. Honey treatment originated in Costa rica. to put it simply, honey treatment is a way to treat coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method.

Yellow honey (White Honey): about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey (Red Honey): about 25% of the pectin is removed; it dries longer than yellow honey, and reduces the time spent in direct sunlight, even in shading sheds, lasting about 12 days.

Black honey (Black Honey): hardly removes pectin; it dries for the longest time, lasting at least 2 weeks, using a cover to avoid too strong sunlight, prevent drying too fast, and allow sugar to be converted more fully in the coffee planting area between 1200 and 1900 meters above sea level. The soil type is mainly composed of volcanic ash deposits, which makes the acidity of the soil acidic. Most plantations in this area are planted in natural shade.

Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry-shaped fruit. The coffee bean is the coffee core, wrapped by the peel, pulp and inner fruit membrane of the coffee fruit. Mature coffee fruits should be treated immediately after picking to avoid corruption. The raw bean treatment of coffee is the process of removing the exocarp and pulp of coffee, and then taking out the seeds through fermentation. Generally, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.

And this coffee bean treated with red honey gives full play to the sweetness of the coffee. The fragrance of apple and carambola in the former section is very rich, and the taste of cream chocolate in the latter section is also eye-catching. This is a fine coffee worth tasting.

The producing area is 9-1600 meters above sea level, 80% of which is located at 1000-1400 meters. This kind of coffee is famous for its excellent quality and rich and balanced taste. Even the coffee from Laminita Farm in the region is thought to have a flavor similar to Blue Mountain coffee.

Costa Rican coffee is mostly washed, and honey-treated beans are not common. Honey treatment in Xiaoxu store inherits the balanced taste of Costa Rican coffee and brings more surprises in terms of mellowness and richness. Costa Rican coffee has a unique aroma, similar to the smell of flowers and a faint aroma of fruit, but it does not feel turbid, but it is fresh and full-bodied. Costa Rican coffee is definitely a boutique that can infiltrate the whole body through the skin. There are no fluctuations in the economic environment brought about by the war, with the strong support of the government, there is a climate and altitude suitable for the growth of fine coffee, Costa Rica SHB grows in fine coffee about 1500 meters above sea level, volcanic ash soil provides nutrients for coffee growth, there are warm and serious coffee producers all kinds of superior conditions make Costa Rican coffee highly sought after by coffee customers. One of the most eye-catching is the Costa Rican Tara beads (Tarrazu) produced in the Tarazu region near the capital San Jose. The producing areas benefit from the warm and wet air flow in the Pacific Ocean and have obvious dry and wet seasons. the weakly acidic volcanic soil is rich in organic matter, which creates good conditions for the root development of coffee plants.